Healthy, Whole Foods, Plant-Based Vegan Recipes
This hearty vegan soup pairs creamy barley with leeks and mushrooms for classic comfort-food flavor. The simple flavors in this oil-free recipe will fill your kitchen with aromas transporting you back to childhood. Make a big batch and freeze extras for healthy, plant-based meals. Serve with Lacinato Kale Waldorf Salad, Italian Red Quinoa Fennel Citrus Winter Salad, or Quick Whole Wheat Flatbread.
Gray t-shirt and jeans. Gray t-shirt and jeans. Gray t-shirt and jeans. Gray t-shirt and jeans. Gray t-shirt and jeans. Imagine if you opened your closet every morning and these were the options for your work attire. You’d see the repeated choices, grab a set, and be on your way. Rather than spending time and energy debating outfits, coordinating colors, and finding shoes to match, you’d already be dressed and ready to focus on other issues. You’d have that extra time and mental energy to make more impactful choices throughout the day. The Move for Monotony This is Mark Zuckerberg’s approach to work attire. The CEO of Facebook makes a moving argument for monotony. As he explained in November of 2014, “I really want to clear my life so that I have to make as few decisions as possible about anything except how to best serve this community” Take this same decision-making approach and apply it to your diet. On a typical day, the decisions on what to eat are even more numerous. Instead of one choice in the morning about one outfit, our eating habits force us to make multiple decisions throughout the day: breakfast, lunch, dinner, snacks, dessert, pre-workout, post-work, late-night treat, early-morning detox… We have an endless closet of food choices that include take-out, frozen meals, delivery, social media, a barrage of online recipe sites, and endless television shows and magazine articles. It can be overwhelming deciding what to eat. Add to that the omnipresent messages on
This oil-free vegan latkes recipe is a healthy take on a classic Jewish tradition. Shredded potatoes and onions come together with a bit of gluten-free flour for a dish everyone can enjoy. Serve these with Easy Applesauce for Hanukkah or enjoy as a tasty appetizer at any party.
Light, crisp, refreshing fruit “mocktail” is a healthy take on the classic canned version of pears, peaches, and cherries. Make this satisfying, easy recipe in the summer when sweet cherries are in season for a healthy, plant-based finish at an outdoor picnic.
Easy | Servings: 1 | Ready In: 5 minutes | Yield: 1 1/2 cups This healthy, savory oatmeal gets a golden “kiss of sunshine” from bright turmeric powder. Enjoy this quick, easy vegan recipe for a savory breakfast. Chef Katie Simmons shows you how to cook this plant-based, gluten-free, oil-free bowl. If you love this, you’ll also love Quick Peach Pecan Spiced Oatmeal, Gluten-Free Banana Raisin Baked Oatmeal, and Italian Vegan Chickpea Flour Frittata. Ingredients 1/2 cup Quick Rolled Oats (40 g) 1 cup water 1/4 cup frozen chopped Okra 2 tablespoons frozen peas 1/4 teaspoon ground turmeric 2 tablespoons Sauerkraut How It’s Done: To make the Golden “Kiss of Sunshine” Turmeric Oatmeal Bowl: In a medium bowl, combine the oats and water. Microwave 90 seconds. Add in the frozen okra and peas. Stir well. Microwave another 20 seconds. Sprinkle on the turmeric and add the Sauerkraut. Enjoy! Chef Katie’s Tips: Funky Sauerkraut Substitutions: The sauerkraut is definitely a “funky” flavor, adding a savory, salty taste. If it’s not for you, you can stir in a teaspoon of miso paste, a dash of tamari, or just regular salt. Weigh Your Ingredients: For precise measuring and consistent results, always weigh your ingredients. A small kitchen scale makes this easy to do. This will save you time and give you more delicious muffins and breads. Gluten-Free Celiac: Oats are naturally gluten-free, but they are often processed in a facility near wheat. If this is a concern for you, check for “Certified Gluten-Free” Oats and Oat Flour.
This easy, plant-based recipe for Oil-Free Garlic Greens by infusing water with garlic and red chili flake. Add in any dark greens, like chard, kale, and spinach, and sauté for a simple healthy recipe that is full of delicious Italian flavor.
Easy | Servings: 12 | Ready In: 10 minutes | Yield: about 3 cups Chia seeds look like raspberry seeds but act like a natural thickener in this quick jam. They offer fiber and healthy Omega-3 fats while mango provides all of the natural sweetness you need, without any of the refined sugar that you don’t. Make a batch of this healthy easy, kid-approved recipe for Gluten-Free Oatmeal Raisin Pancakes, Blueberry Buckwheat Pancakes or use in a Chia Pudding Parfait. Ingredients 1 pound frozen strawberries, thawed 1/2 cup water 1/4 cup (48 grams) chia seeds 1 teaspoon vanilla extract 1 large mango, diced How It’s Done To make the Strawberry Mango Chia Jam: Combine the strawberries, water, chia, and vanilla in a medium pot. Cover and bring to a simmer over low heat. Simmer for about 5-7 minutes, until strawberries start to break down. Meanwhile, peel and dice the mango into bite-sized pieces. Once the strawberries start to break down, turn off the heat. Use a spoon to squish the strawberries into a smoother, jam-like consistency. Add the diced mango and stir to combine. Jam will get thicker after it sits for a while. Serve chilled or warm slightly. Serve with Gluten-Free Oatmeal Raisin Pancakes, Blueberry Buckwheat Pancakes or use in a Chia Pudding Parfait. Yields: About 3 cups Chef Katie’s Tips: More Sweetness: If you want added sweetness, you can add date water (left from soaking dates in warm water), maple syrup, Stevia, or your preferred sweetener. Play with
Easy | Servings: 24 | Ready In: 10 minutes | Yield: about 3 cups Chia seeds look like raspberry seeds but act like a natural thickener in this quick jam. They offer fiber and healthy Omega-3 fats while mango provides all of the natural sweetness you need, without any of the refined sugar that you don’t. Make a batch of this healthy easy, kid-approved recipe for Gluten-Free Oatmeal Raisin Pancakes, Blueberry Buckwheat Pancakes or use in a Chia Pudding Parfait. Ingredients 12 oz fresh or frozen raspberries 1 cup water 1/4 cup (48 grams) chia seeds 1 1/2 cup diced mango (from 1 medium fresh mango or use frozen, thawed) How It’s Done To make the Raspberry Mango Chia Jam: Place everything in a small pot. Cover, bring to a simmer. Simmer about 10 minutes. Remove from heat. Serve over oats, on toast, or just enjoy with a spoon. Serve with Gluten-Free Oatmeal Raisin Pancakes, Blueberry Buckwheat Pancakes or use in a Chia Pudding Parfait. Yields: About 3 cups Chef Katie’s Tips: More Sweetness: If you want added sweetness, you can add date water (left from soaking dates in warm water), maple syrup, Stevia, or your preferred sweetener. Play with Spices: Bump up the flavor by adding a dash of spice. Cardamom, ginger, and nutmeg would all add interesting flavor. Vanilla or lemon extract would add brightness. See how it’s done Nutrition Facts Serving size: 1/24 of a recipe (about 2 tablespoons) Amount Per Serving Calories 24.61 Calories
Sometimes inspiration just comes in a color. Kids will love helping you find “purple foods” to add to this healthy, fat-free breakfast hash. This vegan, oil-free recipe is a great dish for entertaining at brunch or a side dish for dinner.
This healthy, vegan breakfast combines the flavors of banana bread with baked oatmeal. A must-have recipe for a plant-based diet. With cinnamon and raisins, this is a dish kids and adults will both love!
